Asparagus, sunflower seeds, caramelised buttermilk


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Asparagus does need to be well washed, as the heads contain fine sand. It’s best to place the rinsed spears in a bowl of water and leave for the sand to subside. I also prefer cooking the asparagus on the open fire from raw – it brings out a lovely sweetness.



  • 40 green asparagus spears
  • 40 ml olive oil
  • salt


Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a pot, combine the sunflower seeds and water and boil until the seeds are soft. Transfer to a Thermomix jug or blender and blend until smooth. Season with salt, white pepper and a squeeze of lemon, and reserve.